Butchery Apprenticeship

Cutting & Preparation of meat from primal cuts to sub-primal cuts. Topping up shop counters to include prepacked multi-deck, pies, and the dairy section. Serving customers. Assist in washing and cleaning of equipment and maintaining a high standard of hygiene throughout. Sausage Manufacturing Assist in preparing products for the counter Manual handling - taking delivery of boxed products, lifting and carrying. Handling of sharp tools, operating various equipment, e.g., mincers, slicing machines,weigh scales, tills, card machines.

Training:

An apprenticeship includes regular training with a college or other training organisation. At least 20% of your working hours will be spent training or studying.

College or training organisation
REASEHEATH COLLEGE

Training Outcome:

Full time position within the business after completion of the apprenticeship.

Employer Description:

Trading for 40 years, traditional butchers making homemade pies & sausages and also do burger manufacturing.

Working Hours :
Tuesday, Thursday, Friday and Saturday 8am-5pm. Including college day which is a Monday

Skills:
Communication skills,IT skills,Attention to detail,Organisation skills,Customer care skills,Team working